Lentil Soup Recipe
User Reviews
5
Lentil Soup Recipe
Description
The Lentil Soup Recipe begins by sautéing diced onion, celery, and carrots until soft, creating a flavorful vegetable base. Garlic is added for aroma, followed by seasoning with salt, pepper, cumin, and red pepper flakes for subtle warmth. Tomato paste and red wine vinegar contribute acidity and depth, enhancing the lentil's earthiness. Brown or green lentils are stirred in with bay leaf and broth, then simmered until cooked through but still intact, offering a satisfying texture.
The soup’s flavor profile is balanced between savory and gently spiced with a touch of tang from the vinegar. Parsley added before serving brightens the dish. Optional protein additions like sausage or pulled chicken can be incorporated for a heartier meal.
This soup suits a comforting lunch or dinner and pairs well with crusty bread. Adjust seasoning after cooking to taste.
If adding sausage, cook it first and sauté vegetables in the sausage fat before returning sausage to the pot with lentils. For chicken, add shredded rotisserie chicken near the end to warm through.
Ingredients
- 2 tbsp olive oil
- 1 yellow onion diced
- 4 talks celery cut into 1/2-inch chucks
- 4 carrot peeled and cut into 1/2-inch chunks
- 4 cloves garlic minced
- 1 tsp salt
- 1/2 tsp black pepper ground
- 3/4 tsp cumin
- 1/8 tsp red pepper flakes
- 2 tbsp tomato paste
- 1 tbsp red wine vinegar
- 1 1/4 cups lentil brown, green, French green varieties
- 1 bay leaf
- 6 cups chicken broth or vegetable broth
- 2 tbsp parsley freshly chopped
Instructions
- In a large stockpot or Dutch oven set over medium heat, add the olive oil. Once hot, add the onion, celery, and carrots, saute for about 8 minutes. Add the garlic and saute until fragrant, about 2 minutes.
- Sprinkle in salt, pepper, cumin, and red pepper flakes. Add the tomato paste, vinegar, and lentils. Stir frequently, cooking for 5 minutes.
- Add bay leaf and pour in broth. Bring mixture to a boil. Cover and simmer for 25-30 minutes or until the lentils are fully cooked.
- Stir in chopped parsley (optional) and serve warm.
Notes
- For added protein, cook sausage first and sauté vegetables in its fat before adding lentils and returning sausage later.
- Include about 2 cups of pulled rotisserie chicken during the last 10 minutes of cooking for a chicken variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 26g | 9% |
| Protein | 12g | 24% |
| Fat | 5g | 8% |
| Sodium | 416mg | 17% |
| Potassium | 660mg | 14% |
| Fiber | 10g | 40% |
| Sugar | 3g | 6% |
| Vitamin A | 5345IU | 107% |
| Vitamin C | 7.3mg | 8% |
| Calcium | 52mg | 5% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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